Slow Cooker Cajun Chicken Alfredo Recipe
This Slow Cooker Cajun Chicken Alfredo blends creamy Alfredo sauce with flavorful Cajun-spiced chicken and tender pasta for a comforting, one-pot family dinner.
Equipment
- 1 Mixing bowl for combining ingredients
Ingredients
Main Ingredients
- 1 tablespoon olive oil for searing
- 1 pound chicken breasts fresh or thawed
- 1 pound smoked sausage sliced thick
- 3 cups heavy cream
- 4 cups low sodium chicken broth
- 4 tablespoons butter
- 2 tablespoons coarse Cajun seasoning
- 2 cloves garlic smashed
- 1 pound uncooked penne pasta
- ½ cup hot water
- 8 oz parmesan cheese freshly shredded, about 2 ½ cups
- kosher salt and black pepper to taste
- garlic powder to taste
Instructions
Instructions
- Pat chicken breasts dry and season with salt, pepper and garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides.
- Transfer chicken to slow cooker. Add sausage, heavy cream, chicken broth, butter, garlic cloves, Cajun seasoning, and a bit of salt and black pepper. Stir to combine.
- Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until chicken reaches 165°F.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Add uncooked penne pasta and ½ cup hot water. Cover and cook on high for 25 to 30 minutes until pasta is tender.
- Stir in shredded parmesan cheese and adjust seasoning with salt and pepper if needed. Serve hot.
Notes
Store leftovers in airtight containers for up to 4 days in the fridge. Freeze for longer storage. Reheat gently with a splash of water or broth to revive the creamy sauce.